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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cans - Mexi-corn
  • 4 tablespoons - Butter
  • 2/3 cups - Milk
  • 1 - Egg
  • 1 1/4 cups - Yellow cornmeal
  • 3/4 cups - All-purpose flour
  • 1/4 cups - Sugar
  • 2 1/2 teaspoons - Baking powder
  • 3/4 teaspoons - Salt
  • Directions:

    Reserve ½ corn and set aside. In 10-inch skillet over low heat, melt butter. Spoon 2 tablespoons melted butter into medium bowl. With fork, stir in milk, egg and remaining corn with its liquid. In large bowl, mix cornmeal, flour, sugar, baking powder and salt. Stir milk mixture into cornmeal mixture just until cornmeal mixture is moistened. Into remaining butter in skillet, evenly spoon batter. Sprinkle reserved corn on top. Cover skillet and cook over low heat 25-30 minutes until toothpick inserted in center of bread comes out clean.

    Brief Description

    Roundup 2011 State Contest

    Main Ingredient:


    Category:  Breads

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 30 min

    Posted By:


    Posted On:

    January 27, 2015

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